Easy ways to make simple, unusual and tasty scones

This quick, easy and thrifty scone recipe will have you enjoying this English classic in no time. Make sure you have some strawberry jam and clotted cream in the fridge for when they’re ready! Also find out how to make your scones more exciting and unusual with recipes for fruit scones, cheese scones and much more.

Preparation time: 10 minutes

Cooking time: 20 minutes

Makes 12 scones

Ingredients

450g self-raising flour

80g butter, cut into cubes

310ml milk, plus extra, for brushing

jam, to serve

whipped cream, to serve

Recipe method

1. Preheat the oven to 200°C. Grease and lightly flour a baking tray.

2. Sift the flour into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre. Stir in 250ml of the milk using a flat-bladed knife until a dough forms, adding more milk as needed.

3. Turn the dough out onto a lightly floured surface and lightly knead—do not over mix or the scones will be tough. Gently press the dough out into a round about 2cm thick.

4. Using a 5cm round cutter, cut out 12 scones. Place on the baking tray, 1cm apart. Brush with a little milk and bake for 20 minutes, or until lightly golden and well risen. Transfer to a wire rack to cool slightly. Serve warm, with jam and cream.

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Fruit Scones

These deliciously buttery fruit scones are made using blueberries and orange–a twist on a classic.

INGREDIENTS

RECIPE METHOD

1. Heat the oven to 230°C (450°F, gas mark 8). Sift the flour into a bowl and add the baking powder, salt and sugar. Add the butter and rub it in until the mixture resembles breadcrumbs.

2. Slowly mix in enough buttermilk to make a soft but manageable dough. With floured hands, combine the mixture into a ball and very gently press it out on a floured board to a thickness of about 2.5cm (1in).

3. Using a floured 5.5cm (2¼in) scone cutter, stamp out about 9 rounds and place them on a lightly oiled baking sheet.

4. Bake for 12-15 minutes until golden brown and well risen.

5. Put the scones onto a wire rack and leave to cool slightly. Serve warm with a smear of butter, quark or low-fat crème fraîche and jam.

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